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when used to make applesauce. It is medium to large in size with full red color and a flat, lopsided shape.
Winesap: This is one of the oldest varities still in commercial production. Small to medium in size with a dark red color and round shape. The Winesap is good for fresh eating and cooking, especially frying. It has juicy, tart flesh and a wine-like taste.
Apple-enhanced entrees
Apples are a very versatile fruit when it comes to food preparation. In addition to apple pie and apple desserts, apples can be used in salads, breads, in combination with vegetables and with entrees. My column this week features some recipes that combine apples with beef, pork and chicken for fall entrees.
Pork pot-au-feu
Pork, sweet potatoes and apples are natural companions. Serve this soup-stew with plenty of crusty bread and butter for a hearty onedish meal.
2 pounds lean pork (cut for stew)
Garlic salt, pepper, dry mustard
2 cans consomme diluted with 2 cans water
1 medium onion, grated or 1 Tablespoon instant minced onion
1 medium cabbage (2-3 pounds) shredded coarsely
1/4 cup ketchup
1 cup dried pinto or light kidney beans, soaked overnight
1 quart boiling water
2 medium sweet potatoes, cubed
2 medium white potatoes, cubed
2 York apples, cored and cubed
2 teaspoons salt
1 teaspoon allspice
1/2 cup dry sherry or dry red wine
Sprinkle pork chunks with garlic, salt, pepper and a little dry mustard. Set aside. Bring diluted consomme, onion and one-third of cabbage to a boil. Add the seasoned pork; bring to a boil. Cover and boil gently for 1 hour.
Add ketchup, beans, another third of cabbage and 1 quart boiling water. Cover and boil gently for an
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